Cooked by Efi Yialoussi
"Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 6-8 people):
1 ½ Kg of beef (from the tail), cut in slices
1 ½ Kg of beef (from the tail), cut in slices
250 gr. of streaky bacon, cut in medium cubes
300 gr. of prunes, pitted and roughly chopped
2 large yellow onions, cut in slices
1 cup of beef stock
1 Lt of lager beer
100 gr. of butter
2 tbsp of olive oil
1 tsp of dried thyme
1 bay leaf
1/4 tsp of ground nutmeg
2-3 finely chopped flat-leaf parsley
1 tbsp of corn flour (corn starch)
1 tsp of granulated sugar
salt
black pepper
black pepper
Method:
In a saucepan put the prunes and the beer on medium-low heat and allow to come to the boil. When the beer is lukewarm take the saucepan off the heat and leave the prunes to soak for 1 hour.
In a spacious pot warm the olive oil and half the butter on medium-high heat and sauté the meat until it is nicely browned on all sides. Add in the pot the bacon and sauté for 2 minutes, then the onions and stir with a wooden spatula for another 3 minutes until they wilt.
Pour over with the beef stock, the herbs and spices, the sugar and season with salt and pepper. Turn the heat down to low, cover with the lid and braise the meat for 1 hour.
Add in the pot the prunes along with the beer, cover and continue cooking in low heat for another 1 hour, stirring the food with the wooden spatula from time to time.
When the meat is tender it take out of the pot and transfer along with the prunes on a platter, leaving the sauce in the pot.
Melt the rest of the butter and mix it with the corn flour in a bowl. Add this mixture into the pot, while stirring with the spatula for a few minutes in low heat, until the sauce is thickened. Season the sauce with pepper and the nutmeg.
Transfer the meat and the prunes back into the pot, sprinkle with the parsley and gently stir.
Serve the food while it is still hot next to some fluffy white rice pilaf or mashed potatoes.
In a spacious pot warm the olive oil and half the butter on medium-high heat and sauté the meat until it is nicely browned on all sides. Add in the pot the bacon and sauté for 2 minutes, then the onions and stir with a wooden spatula for another 3 minutes until they wilt.
Pour over with the beef stock, the herbs and spices, the sugar and season with salt and pepper. Turn the heat down to low, cover with the lid and braise the meat for 1 hour.
Add in the pot the prunes along with the beer, cover and continue cooking in low heat for another 1 hour, stirring the food with the wooden spatula from time to time.
When the meat is tender it take out of the pot and transfer along with the prunes on a platter, leaving the sauce in the pot.
Melt the rest of the butter and mix it with the corn flour in a bowl. Add this mixture into the pot, while stirring with the spatula for a few minutes in low heat, until the sauce is thickened. Season the sauce with pepper and the nutmeg.
Transfer the meat and the prunes back into the pot, sprinkle with the parsley and gently stir.
Serve the food while it is still hot next to some fluffy white rice pilaf or mashed potatoes.
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